Ingredients:

  • 2 lbs chicken feet, trimmed of nails
  • 2 lbs chicken backs or necks
  • 2 tbsp apple cider vinegar
  • 12 cups filtered water
  • 2 large carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, smashed
  • 1 tsp whole black peppercorns
  • 2 dried bay leaves
  • 1 tsp sea salt

Instructions:

  1. Place the 2 lbs chicken feet and 2 lbs chicken backs in a pressure cooker with 12 cups filtered water. Bring to a boil for 5 minutes, then drain and rinse the bones under cold water to remove impurities.
  2. Place the blanched bones back into the pressure cooker. Add 2 tbsp apple cider vinegar, 2 chopped carrots, 3 chopped celery stalks, 1 quartered yellow onion, 4 smashed garlic cloves, 1 tsp black peppercorns, and 2 bay leaves. Pour in 12 cups filtered water, ensuring ingredients are submerged.
  3. Secure the lid and set the pressure cooker to 'Manual' or 'Pressure Cook' on High for 2 hours. Allow the pressure to release naturally for 20 minutes before venting.
  4. Strain the liquid through a fine-mesh strainer lined with cheesecloth into a large bowl or glass jar. Discard the solids.
  5. Refrigerate the broth for 6 hours until the fat solidifies into a hard white disc on top. Lift off the fat disc and discard to reduce saturated fat.
  6. Stir in 1 tsp sea salt to taste.